Ingredients (Extract, 55 L)

Munich 25 EBC Malt; Castle Malting

Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C.
Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.
Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

0.3 kgCara 120 EBC Malt; Castle Malting

Cara 120 EBC Malt; Castle Malting

Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist.
Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

0.5 kgCara 50 EBC Malt; Castle Malting

Cara 50 EBC Malt; Castle Malting

Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist.
Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

7.5 kgLiquid Amber Extract

Liquid Amber Extract

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

0.5 kgOats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.

50 gMagnum - 12.0 AA% pellets; boiled 60 min

Magnum

A West Coast hop with high Alpha Acid. Excellent bittering hop.

33 gCascade - 7.0 AA% pellets; boiled 15 min

Cascade

Spicy with citrus notes. Slightly grapefruity.

33 gCascade - 7.0 AA% pellets; boiled 5 min

Cascade

Spicy with citrus notes. Slightly grapefruity.

Fermentis S-04 Safale S-04

Fermentis S-04 Safale S-04

A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.